This savory tart starts with an easy grain-free pastry crust and is packed with caramelized onions, mushrooms, and red chard. It’s the perfect healthy addition to your weekend brunch! Gluten free, dairy free and paleo…
Ingredients [ For 8 to 9 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 1 Paleo 9 pie crust recipe pressed into tart pan and baked on baking sheet for 7 minutes at 375 degrees, or until just barely set
- 4 large eggs
- 1/4 cup coconut milk full fat, blended to smooth prior to adding
- 1 tbsp nutritional yeast
- 1/4 tsp fine grain sea salt plus more for sprinkling over veggies
- 1/8 tsp black pepper
- 1 large red onion sliced thin
- 1 small bunch red chard or any chard thick stems removed and leaves roughly chopped (I used about 4 cups chopped leaves)
- 2 cups sliced white mushrooms
- 2 cloves garlic
- 1/4 cup refined coconut oil I use refined to avoid coconut flavor, separated
Pre-bake your crust (in 9 tart pan) for 7 minutes as directed above, remove from oven and set aside, placing the tart pan on a metal baking sheet.
Preheat oven to 400 degrees F.
First, caramelize the onions. Heat a large skillet over med-low/low heat, and add 3 Tbsp of the coconut oil.
Add sliced onions and stir to coat, sprinkle with a bit of sea salt.
Cook and periodically stirring, for 20-30 minutes, lowering heat or adding a bit more coconut oil as needed to avoid burning.
The onions are done when they are a deep golden brown color and very fragrant.
While the onions cook, whisk together the eggs, coconut milk, salt, black pepper, and nutritional yeast in a mixing bowl and set aside.
Once onions are deeply golden and fragrant, remove them with a slotted spoon and set aside on a plate.
Leave any remaining coconut oil in the pan, add the remaining 1 Tbsp, and raise the heat to medium.
Add the mushrooms, cook and stir for 1 minute, then add the chard and garlic and stir/cook until wilted and some water has released.
Using the slotted spoon, spoon the mushroom mixture into the partially baked crust, leaving excess water in the pan, then add the caramelized onions and gently mix to incorporate.
Whisk the egg mixture again, then carefully pour over the veggies and crust without going over the sides of the crust.
Bake in the preheated oven for 20 minutes or until set. Allow to cool partially, then remove the bottom of the tart pan from the sides, slice and serve.
Store leftovers tightly covered in the refrigerator for up to 4 days.